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fettuccine tossed with homemade alfredo sauce in pan.

Best Alfredo Sauce Recipe

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  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian

Description

Homemade Alfredo sauce holds a special place in my kitchen—it’s one of the first recipes I learned to make as a newlywed, almost 20 years ago! It’s my go-to recipe for pasta, casseroles, pizza, lasagna, and more. 


Ingredients

Scale
  • 1/2 cup real unsalted butter, 1 stick (8 Tbsp.)
  • 23 fresh garlic cloves, grated on a microplane for a smooth sauce
  • 1 1/2 cups heavy cream, do not use half and half, milk, or anything lower in fat
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Pinch of nutmeg
  • 3/4 cup freshly grated Parmesan cheese
  • Fresh parsley, finely chopped, for garnish

Instructions

  1. In a saucepan over medium-low heat, melt the butter. Add the grated garlic and sauté just until fragrant, but not browned, while stirring constantly.
  2. Slowly pour in the heavy cream, salt, pepper, and nutmeg. Bring it to a gentle simmer without boiling, and let it cook until it begins to thicken slightly.
  3. Gradually whisk in the Parmesan cheese, stirring constantly until it melts and the sauce becomes smooth and creamy. Reduce the heat to low if needed to prevent the cheese from clumping or burning.
  4. Taste and adjust the seasoning as needed. If the sauce becomes too thick, add a little extra cream to loosen it to your desired consistency.
  5. Once the sauce is smooth and creamy, remove from heat. Toss with freshly cooked pasta or use it as a sauce for your favorite dish. Top with freshly chopped parsley and extra Parmesan for garnish.
  6. This recipe makes approximately 2 cups of Alfredo sauce, which is enough to generously coat about 12-16 ounces of cooked pasta (depending on how saucy you like it). It’s perfect for serving 4-6 people.

Notes

  • Parmesan Cheese: For best results, use freshly grated Parmesan. Avoid pre-grated cheese, as it may not melt properly and could lead to a grainy sauce. Buy a block of Parmesan, and grate it yourself. Use Parmigiano-Reggiano for the best flavor.
  • Leftovers: Once the sauce has cooled, transfer it to an airtight container or jar and store it in the refrigerator for up to 3-4 days. It’s normal for the sauce to harden and develop a thin skin on top, but don’t worry—this will dissolve and smooth out perfectly when you reheat it.

Nutrition

  • Serving Size: 1/6
  • Calories: 283
  • Sugar: 1 g
  • Sodium: 283.4 mg
  • Fat: 29 g
  • Carbohydrates: 1.7 g
  • Protein: 4.9 g
  • Cholesterol: 81.8 mg